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Holiday Recipes with a Hint of Coffee Flavor |
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Written by Blind Dog Coffee
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Thursday, 12 November 2009 |
This holiday season, why not take some traditional recipes and prepare them with a different flavor—coffee. Local coffee roaster, Blind Dog Coffee, shares with us their story and some recipes that are tried and true.
Blind Dog Coffee has an astonishing story of courage, persistence, and family behind it. Founder, Mark Berry, lost one eye to a childhood cancer, and then two years ago lost his eyesight completely. Mark is the “Master Roaster” (hence the Blind Dog Coffee Company name) and does all the roasting blind. Part of the company’s proceeds go to support families who are struggling with their child fighting cancer, through the Northern Nevada Children’s Cancer Foundation.
Blind Dog Coffee is a local, family-owned and operated, specialty coffee company. Great coffee is an art and a skill—far more complex than wine—with over 300+ possible tastes and flavors. It can take years to develop a great coffee profile (recipe). Mark and Robin Berry, owners of Blind Dog Coffee, spent an entire year of ‘roasting and cupping’ to develop their first eight coffee profiles.
Many family members contribute to the success of this tiny company. Sam and Katy, two of their daughters, took on the marketing, distribution, and building of Blind Dog Coffee Company. They took a great cup of coffee, and in less than 1½ years, have it available in over 33 grocery stores and 18 regional restaurants and coffeehouses. Consider the odds against a man going blind, learning to roast great coffee, starting a business with family members in an economy going sluggish, with very little capital, no marketing/advertising budget, and no retail outlet. Despite all those, Blind Dog Coffee is off to a great start, and people who sample the coffee love it. This company continues to grow, one cup at a time.
Why not try one or more of these recipes for your holiday guests this year? Or better yet, pick up a pound of your favorite variety to give as a gift, and support a local company and a child with cancer at the same time.
Blind Dog Coffee is available locally at Whole Foods, Scolari’s, Raley’s, Smith’s and Save Mart, as well as several local restaurants and coffeehouses. For more information, go to www.BlindDogCoffee.com or 775-475-0371.
Peppermint Fudge Sauce
• 1 cup half & half
• 3 tablespoons freshly ground any dark Blind Dog Coffee
• Fresh mint leaves, if available
• ½ teaspoon pure peppermint extract
• 2 heaping, rounded tablespoons brown sugar, packed
• ¼ cup Agave syrup (available in most health food stores)
• 6 ounces bittersweet chocolate
• 2 tablespoons Crème de Menthe
• 10 crushed, dark chocolate-covered peppermint Altoids
• 6-10 crushed peppermint candies
(1) In heavy saucepan over high heat, bring to a boil the first 3 ingredients. Immediately remove from heat and let cool thoroughly, at least 35 minutes.
(2) Reheat the mixture to a boil, then strain through several layers of cheesecloth and wring out the cheesecloth, to get all the liquid. You will need ¾ cup of liquid so add half & half if need be.
(3) Return strained liquid into a clean, heavy saucepan, and add the brown sugar and the Agave syrup – stir continuously until dissolved. Remove from heat and add the chocolate – stir until melted. Add the crushed Altoids and the Crème de Menthe. Stir, pour into glass jar, cover, and keep in refrigerator for up to a month. (4) Serve cold, or warm slightly by heating in a heavy saucepan. Garnish with a sprinkle of crushed peppermint candies and a sprig of fresh mint, if available. Enjoy.
Grandma’s Chocolate Lover’s Cake
• 1 package dark chocolate cake mix
• 1/3 cup packed brown sugar
• 4 eggs
• ½ cup brewed twice any dark Blind Dog Coffee
• 1 package (6 ounces) chocolate pieces melted
• ½ cup (3 ounces semi-sweet chocolate pieces
• 1 cup sour cream
• ½ cup salad oil
(1) Combine all ingredients except ½ cup of chocolate pieces in mixing bowl; mix well until blended about 4 minutes on medium speed. Fold in ½ cup chocolate pieces.
(2) Spoon batter into greased and floured 10 cup tube pan. Bake at 350 degrees for 1 hour or until cake tests done. Cool 10 minutes in pan before removing. Cool completely before frosting.
(3) Frost with any of your favorite chocolate glaze, chocolate frosting, or a dusting of powdered sugar.
Coffee Chili
Marinade Ingredients:
• 1 1/2 cups any brewed Blind Dog Coffee (I prefer our dark roasts)
• 3-4 tablespoons cocoa
• 3-4 tablespoons white vinegar
• 4-5 tablespoons sugar
• Dash sea salt
• Dash fresh cracked pepper
• ½ onion, chopped small
• 2 gloves garlic, chopped small
• 1 fresh, frozen, or canned green chili (I use a hot chili)
(1) Whisk together the first 4 ingredients until dissolved; add the rest of the ingredients. (2) Refrigerate the meat in this marinade for a minimum of 2 hours and as long as 24 hours.
Chili Ingredients:
• 3-5 pounds of any roast or stew meat
• 1-2 cups flour
• 1-2 cups instant mashed potato flakes
• Oil for sautéing (I use olive or grapeseed oil)
• 2 medium onions
• 1 cup dry pinto beans
• 1-2 slices bacon
Prepare:
(1) Cook your pinto beans with 2 cups water, 1 chopped onion, dash sea salt, fresh cracked pepper and bacon until soft. (You can cook these before you do the meat and keep in the refrigerator until ready to use.)
(2) Cut the roast or stew meat in bite-size pieces. Dredge in a mixture of flour and instant mashed potato flakes. Sear in a hot heavy skillet in hot oil until browned, put into crock pot.
(3) Chop 1 medium onion and sauté in the remaining oil in pan, put into crock pot.
(4) Add cooked beans along with the bean liquid.
(5) Simmer in crock pot for a minimum of 4 hours on low and up to 10 hours on low.
(6) Serve with hot cornbread.
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